Instructions: Caramel Topping:
Have a long-handled ladle and a greased 2 cup heatproof measure ready near the range. In a heavy, medium size saucepan, preferably with a nonstick lining, combine the sugar and corn syrup and cook over medium-low heat, stirring constantly, until boiling.

Stop stirring and continue boiling until the mixture caramelized to a deep amber (a candy thermometer will read 370 degrees).

Immediately remove the pan from the heat and add the butter and cream, using the ladle to pour in the cream gradually to avoid spattering.

Return the caramel to the range and continue boiling on medium-high heat for about 1 1/2 minutes or until a candy thermometer reads 240 degrees or the caramel is reduced to 1 1/2 cups.

Immediately pour the caramel into the prepared cup and allow it to cool for a least 10 minutes or up to 1 hour (the caramel should still be pourable). Stir in the vanilla extract after 10 minutes.

Cookie Base:
Butter or grease only the sides of a 13 x 9-inch pan and set aside.

In a large mixing bowl, at medium speed, beat together the flour, oats, brown sugar, baking soda, and salt for about 3 minutes or until well mixed. At low speed, beat in the melted butter.

Scrape the mixture into the prepared pan and pat it in to coat the bottom evenly.

Bake for 10 minutes in a 350 degree oven. Remove the pan from the oven and evenly sprinkle on the chocolate pieces and walnuts.

Drizzle the caramel mixture evenly on top and return the pan to the oven for 20 minutes more, or until bubbling. (The caramel will bubble, coating most of the surface.)

Allow the chews to cool completely in the pan on a wire rack. Use a small metal spatula or pancake turner to dislodge the sides and invert the chews onto a plastic wrap covered cookie sheet.

Reinvert it onto a cutting surface and cut it lengthwise into 4 strips (each about 2 inches wide) and then crosswise into 8 strips (about 1 1/2 inches wide).

Place on paper towels for at least 15 minutes to absorb the excess butter.

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